You need a reliable beef marinade in your recipe collection. This beer-based beef marinade adds bright, savory flavor while still letting the beef shine. In this version we use bavette steak and grill it quickly over high heat for a juicy, charred finish.
This post is sponsored by Beef It’s What’s for Dinner on behalf of the Beef Checkoff; opinions are our own.
Table of Contents
- Beef Cut – Bavette Steak
- Beef Marinade Ingredients
- Tools
- Beef Marinade
- Grilling Bavette Steak
- When is Bavette Done?
- Side Ideas for Bavette Steak
- Frequently Asked Questions
- About Vindulge
- Beef Marinade with Grilled Bavette Steak
Beef Cut – Bavette Steak
Bavette is an underappreciated cut worth seeking out. Often mistaken for flank or skirt steak, bavette actually comes from the bottom sirloin primal, a region that also yields tri-tip and coulotte. It’s sometimes labeled Bottom Sirloin Bavette Steak, Bottom Sirloin Butt, Flap Steak, Bottom Sirloin Flap Steak, or Flap Meat.
The texture is tender and slightly loose-grained, similar to a flat iron but typically sold as smaller roasts or rectangular steaks. Because one side of the cut is thicker than the other, cutting a roast into evenly sized steaks helps ensure uniform cooking.
Beef Marinade Ingredients
Full quantities are in the recipe card below, but here are the flavor components:
- Beer – A pilsner or Kölsch keeps the marinade light; use a porter or IPA for a deeper, more robust note.
- Shallots – Roughly chopped; you can substitute onion if needed.
- Worcestershire sauce – Adds savory depth and complexity.
- Lime – Freshly squeezed for bright acidity (about ½ small lime).
- Garlic cloves – Crushed or roughly chopped.
- Fresh thyme – Or your preferred herb; thyme pairs especially well with beef.
- Kosher salt – For seasoning the marinade and meat.
Tools
- Large bowl – Holds a gallon freezer bag and keeps the marinade contained.
- One-gallon freezer bag – A resealable bag makes marinating and cleanup easy.
- Instant-read thermometer – The most reliable way to hit your preferred doneness without overcooking.
- Long tongs – Useful and safe when working over a hot grill.
Beef Marinade
Place the one-gallon bag inside the large bowl to steady it. Combine the beer, shallots, Worcestershire, lime, garlic, thyme, and kosher salt in the bag or bowl, then add the trimmed bavette steaks. Press out as much air as possible, seal the bag, and refrigerate for up to 2 hours.
Grilling Bavette Steak
- Preparation: When the marinade time is nearly complete, preheat your grill for direct heat and target around 500°F (260°C). Remove the bavette from the marinade and pat dry—some surface moisture will remain. Season liberally with your favorite beef seasoning or kosher salt.
- Grill direct: Grill the bavette over direct heat for 3–4 minutes with the lid closed until a good sear forms. Flip and grill another 3 minutes, or until the steak reaches your desired internal temperature as checked with an instant-read thermometer.
- Slice and serve: Rest the steak for 10 minutes to allow carryover cooking and juices to redistribute. Slice thinly against the grain and serve with your preferred sides.
When is Bavette Done?
We prefer bavette at medium-rare, but it’s pleasing at a range of doneness levels. Remember carryover cooking: the internal temperature will rise a few degrees while the meat rests, so remove from the grill slightly below your target temperature.
Side Ideas for Bavette Steak
A bright salad balances grilled beef well—grilled romaine Caesar or a smoky corn and poblano salad are great options. For a classic accompaniment, roasted potatoes are always a satisfying choice.
Frequently Asked Questions
Do not reuse a marinade that has been in contact with raw meat unless you bring it to a full boil for at least 20 minutes to kill any bacteria; that process converts it into a safe sauce.
Thin cuts can take on flavor in about an hour; thicker steaks may need up to four hours. We recommend no more than four hours to avoid texture changes such as a mushy or discolored surface.
Oil can help emulsify a marinade but isn’t required. The core elements of a marinade are an acid and flavoring agents; too much oil can prevent the other ingredients from blending effectively.
About Vindulge
About Vindulge
Mary (a certified sommelier and recipe developer) and Sean (backyard pitmaster) are co-authors of the cookbooks Fire + Wine and Fire + Wine Backyard Pizza and have been creating content for the IACP-nominated website Vindulge since 2009. They live on a farm outside Portland, Oregon.
Get a signed copy of our cookbook! Order now from our shop.
Tried this recipe? Give it a rating and tag @vindulge or use #vindulge on social media. Consider subscribing to the newsletter for weekly ideas and inspiration.
Beef Marinade with Grilled Bavette Steak
Equipment
-
1 Instant Read Thermometer
-
1 Gallon freezer bag
-
1 Large bowl
Ingredients
- 1.5 pounds Bavette Steak
- 2 tablespoons beef seasoningOr use kosher salt.
Beer Beef Marinade
- 1 cup beerPilsner or Kölsch for a lighter flavor; porter or IPA for more depth.
- ¼ cup shallotsroughly chopped
- 2 tablespoons Worcestershire sauce
- 1 tablespoon freshly squeezed limeabout ½ small lime
- 2 whole peeled garlic clovescrushed or roughly chopped
- 10 sprigs fresh thyme
- 1 teaspoon kosher salt
Instructions
-
Marinate: Place the one-gallon bag in a large bowl. Combine the marinade ingredients, add the trimmed bavette steaks, press out air, seal, and refrigerate up to 2 hours.
-
Preparation: While the steak finishes marinating, heat the grill to about 500°F for direct grilling. Remove the bavette, pat dry, and season liberally.
-
Grill Direct: Sear the bavette 3–4 minutes per side with the lid closed until well browned and the desired internal temperature is reached.
-
Slice and Serve: Rest 10 minutes, then slice against the grain and serve.
Nutrition
Carbohydrates: 12g |
Protein: 36g |
Fat: 24g
Nutrition information is an approximation and provided for reference only.
Additional Info
Like this recipe? Leave a comment below!